*Necessary Equipment: Candy Thermometer*
• 16 ounces Butter, melted
• 16 ounces Granulated Sugar (about 2 ¼ cups)
• 3 ounces Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces Chopped Toasted Nuts (8 ounces if you only will coat one side)
• 24 ounces Tempered Dark Chocolate for coating, melted (12 ounces if you will only coat one side)
Combine butter, sugar, water and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, under candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with the melted chocolate (use half of the melted chocolate if you will coat both sides) and immediately sprinkle with topping.
Optional, if you want chocolate and nuts on both sides: When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit and coat the other side with the rest of the chocolate. Sprinkle on topping.
When set, break into bite-sized pieces. Store in an airtight container.
Shrimp in Sauce
• ¼ c. olive oil
• ¼ c. finely chopped tasso
• 1 c. cloves of garlic (finely chopped or mashed)
• ½ c. diced onions
• 2 lbs. med. Shrimp (deveined, shelled, heads removed)
• ½ c. white wine
• 1 c. half and half
• ¼ dried shrimp
• 1 c. chopped green onions
Cook grits according to package directions. Add the rest of the ingredients and whisk. Pour into buttered 9″ x 13″ dish. Sprinkle with paprika and bake at 350˚ for 30 minutes.
To make the shrimp sauce, sauté Tasso in olive oil until crisp, then remove and save in small bowl. Add ¼ c. green onions, garlic, and green pepper and sauté until wilted. Then add shrimp and toss until pink. Remove shrimp and set aside.
Deglaze pan with white wine and then add half and half, seasoning, and reduce until slightly thickened. Put Tasso, cooked shrimp, and dried shrimp into sauce.
Serve over Garlic grits and garnish with green onions.
This recipe was featured in the Baton Rouge Advocate among other great recipes from Bed and Breakfasts in the area.
½ c. butter, softened
½ c. dark brown sugar
½ c. real maple syrup
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon
Preheat griddle to about 350 or medium heat.
Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.
Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.
4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell
In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.
Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.
“From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
[Used with permission by Author, Gretchen Frith]
Granola is incredibly easy to make and provides a healthy breakfast or snack. Ingredients can be tailored to your taste.
Combine oats and pecans.
Boil the coconut oil and honey in the microwave for 1 – 2 minutes. Pour over oat and pecan mixture.
Add milled flaxseed, then combine all ingredients until coated.
Put on baking sheet and bake in 350 degree oven for 10 minutes, then stir.
Put back in oven and turn off. Take out of oven when it is cooled off. You can leave it overnight.
Add sunflower seeds, dried fruit and any other ingredients that you want such as almonds, coconut, raisins, cinnamon, brown sugar, salt, etc.
Serve with soy milk or almond milk for a delicious, healthy breakfast or snack. Can also be eaten dry.
This is my own adaptation of this classic recipe.
½ c. sugar
½ c. brown sugar
½ c. butter
1 tsp. vanilla
½ c. whole-wheat flour
1½ c. regular flour
1 tsp. baking powder
1 level tsp. baking soda (in a few drops of water)
1 pinch salt
1 c. pecans, chopped
3 to 4 very ripe bananas
Preheat Oven to 325°
Combine cream sugar, brown sugar, butter, and vanilla.
Add eggs to mixture.
Add bananas and salt to the mixture.
Then add baking powder to flour and pour gradually into mix.
If you use nuts, add them next.
And lastly, baking soda.
Mix well and divide into 2 loaves.
Bake in greased loaf pans at 325° for 40 to 50 minutes; test with a straw.
This Meyer Lemon Meringue Pie recipe is so easy, even a 6 year old can make it. It is the fresh homegrown lemons that makes it so delicious.
1 baked pie shell (brush with egg white before baking)
1 can of sweetened condensed milk
3 large eggs separated (Use yolks in filling and make meringue out of whites.)
1/2 c. Meyer lemon juice
1 tsp. grated zest of lemon
¼ tsp. cream of tartar
¼ c sugar
Mix condensed milk, 3 egg yolks, lemon juice and zest of lemon and pour into baked shell. Chill.
¾ c. chopped onion
1 carrot, sliced thin
2 tsp. mustard seeds
2 Tbsp. unsalted butter
¾ pound broccoli, chopped coarse (about 3½ cups)
2 c. chicken broth
1 c. water
1½ tsp. fresh lemon juice, or to taste
¼ c. sour cream
In a heavy saucepan cook the onion, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft. Add the broccoli, the broth, and the water and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender, purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).
This is a light soup with wonderful flavor.
Beat egg yolks until thick and lemon-colored. Gradually add ¾ cups sugar, beating well. Stir in whipping cream, milk and brandy. Beat egg whites until soft peaks form. Fold into brandy mixture. Chill thoroughly. Sprinkle with nutmeg.
Serves 8 cups
- November 2015 (1)
- October 2015 (4)
- September 2015 (4)
- July 2015 (2)
- June 2015 (2)
- May 2015 (1)
- April 2015 (3)
- March 2015 (2)
- February 2015 (2)
- January 2015 (2)
- December 2014 (4)
- November 2014 (3)
- October 2014 (4)
- September 2014 (2)
- August 2014 (1)
- July 2014 (2)
- May 2014 (2)
- April 2014 (1)
- March 2014 (9)
- January 2014 (1)
- December 2013 (1)
- November 2013 (1)
- October 2013 (1)
- September 2013 (3)
- August 2013 (3)
- July 2013 (2)
- June 2013 (2)
- May 2013 (2)
- April 2013 (1)
- February 2013 (1)
- January 2013 (3)
- November 2012 (3)
- October 2012 (2)
- July 2012 (3)
- March 2012 (1)
- February 2012 (3)
The Stockade Bed and Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Toll Free: 888-900-5430